River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1887-06-30

Under her bonnet of straw
II would not have been strange had missed her, /
For but half Of her yisage saw
A glimpse OF her chin and her jimple
And her nose showed it's exquisite tip;
And it seemed so remarkably simple
To carom right there on her lip
And under that mighty pok bonnet
diyed for moment of bliss
You may wager your wardrobe npon IL,
delivered lightHing-speed kiss.
Yes, under her bonnet kissed her
And somehow-tne bonnet shows how
found that il was her Boston bred sister.
There are two girls don't speak to me now.
CHEESE FOR FAMILY USE.
Good cheese is one of the cheapest
of nutritious muscle-forming foods, but
after all it is hard to find the unadul-
terated and properly made article in
ordinary markets. Henry Stewart
gives the readers of the Rural New
Yorker the following directions for
making it in moderate quantity:
Amy quantity of milk, from 100
pounds upwards. may be used. The
nights milk may be set in cool place
and stirred frequently up to the latest
1 opportunity. In the morning this
milk is skinned and put in tin pals in
a tub of hot water. TO get warmed up
to 100 . The mornings milk is
brought in fresh and warm, and is al
once mixed with the warmed milk,
which is reduced to 80 : by this mix
ture. The mixed milk is put into
clean wash-tub and the rennet is added.
The rennet is made by sleeping a piece
of dried stomach of a calf in warm
water aud adding salt. The exact
quantity required for 100 pounds milk
is 60 grains, or one-eighth of an ounce
of the dry stomach in p ounces of
water, at 30 : for "A hours for milk at
90o. About one dram, or u teaspoon
full, of salt is added for this quantity.
When the rennet is added the milk is
well stirred to thoroughly mix the rem
net, and the tub is covered with IA
clcth to retain the heat. This guam
tity of rennet is enough to make the
curd in an hour More rennet will
make a hard, dry cheese, and so will
higher temperature. either of these be-
ing equivalent to each other in pro-
ducing a soft, mellow cheese which
cures in the best manner and deyelopes
a meaty, rich llavor.
In one hour the curd is set. II is now
cut with long-bladed knife in straight
perpendicular slices, one inch thick, and
then cross wise one inch apart This
causes the whey to separate and the
curd to shrink. just here is the point
where the various methods of making
cheese separate. BY the Cheddar sys-
TEN the whey is dipped OF aud heated
To $50 : or $50 and is poured back
on the curd, which is thus heated up
to 100 : and is kept 50 heated until
piece taken between the teeth ''squeaks'
when it is chewed. or when touched TO
a hot iron the curd draws out in strings
several inches in length. The other
system dispenses with this heating,
and the cIlrd is left i'm the whey until
it is firm enough to be lifted up in the
hand without falling apart or losing
its shape, when it is ready for break
ing up, sailing and putting in the press.
When the curd is ready the whey is
all drained off by fitting the tub and
breaking up the curd with the hands.
In the Cheddar system the curd is
drained and broken up while still warm,
and is left in heat to become slightly
acid. As soon as the acid is apparent
to the taste the cUrd is again broken up
by the hands quite fine, sailed in the
proportion of , per cent of fine dairy
salt, and put into the hoop and the press
In the other method the curd is not left
to sour. but is broken up, salted and put
into the hoop. The hoop l. made of
thin ash or spruce board, and for 100
pounds of milk or ten pounds of cheese
may be eight inches in diameter and
ten inches deep. The curd is pressed
in the hoop by the hands, a little at a
time, to get it firm and solid, and
loose head is put in with block upon
it. The cheese is then put under the
press
The press is frame OF bench having
an upright post at one end in which is
pivoted Il long lever. The cheese is put
under this lever near the pivOted end,
and weight is hung upon the other
end, so as to get moderate pressure
upon the cheese A folded cloth is usu-
uallv put under he cheese to absorb
the whey which is pressed slowly out of
the cheese. For a ten-pOund cheese
and a ten-foot lever ten-pound weight
would be enough for the end of the lever.
As soon as the cheese is firm enough to
be handled it is taken from the press,
rubbed with butter, and placed in
cool. dry cellar on a shelf to cure. 1t
is turned on the other end daily for
month, and if mould gathers on it this
is scraped and wiped off, and the cheese
is creased again. With six cows Civ
ing seven quarts each a ten-ponnd cheese
may be made daily. ThissIz Is very CON
venient, and with more cows and milk
| it is still desirable size. and several of
such cheeses can be made and pressed
at one time by ranging the hoops in
| line, resting board upon a block and
pressing with the lever upon a block
| laid upon the board. The weight upon
| the lever should be increased in pro-
portion to the number of cheescs.
Cheeses of this size and of good quality
and purity could be sold with the great
est ease. They are of such a size as To
be consumed while fresh and in the
best condition, and, what is very inn
portant. any person can easily carry one
| from a store. so that there is no OBJ
lection to purchasing them an account
of difficulty in getting one home. If |
were IN the business of making cheese
for family use | would have thin. light
wooden strawboard boxes in which
cheese would fit nicely, and it should
have a neat handle. and be labeled
with my name and the name of the
farm, aud branded Pure. whole-niik
cheese for family use. My butter in
similar packages has sold tor at least
twenty cents pound more than it
would bring in ordinary tubs.
POULTRY RAISING.
The active demand that has been
growing for eggs AMI poultry chicks has
caused attention to he turned to this /
branch of farm industry; much to the |
benefit of the poultry and the increase Of |
the products If in the past there has /
been a feeling that hens and turkeys 1
were well enough fixed when allowed /
to find perches or roosting places among /
the branches of trees, that idea has be
become so modified that now, even
faru,atc vrbo NAL q n n r,refeDsiOn to any